Spicy Shrimp Noodle Soup

Spicy Shrimp Noodle Soup Recipe
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Filled with bold flavors, this Vietnamese-inspired soup is comforting and easy to make at home.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 287
Fat 2.1 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 26.7 g
Carbohydrate 40.3 g
Fiber 4 g
Cholesterol 174 mg
Iron 11.1 mg
Sodium 537 mg
Calcium 96 mg

Ingredients

3 cups unsalted beef stock (such as Swanson)
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
1 teaspoon fish sauce
1 teaspoon lower-sodium soy sauce
2 (3-inch) cinnamon sticks
1 (8-ounce) bottle clam juice
1 ounce dried shiitake mushroom caps, chopped
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Preparation

1. Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

Mary Drennen,

Cooking Light

January 2013
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